A flavorful meatloaf has just the right level of Mexican-inspired spiciness to make this dish a family-pleasing meal. Top with a little spicy tomato sauce or serve with brown gravy.
Tomatoes and cannellini beans simmer with escarole in this Italian-inspired soup.
Brie cheese smothered with fresh figs cooked with brown sugar, vanilla, and almonds, then baked until almost melted. Serve warm with water crackers as a wonderful holiday appetizer or special treat during fig season. Canned figs in syrup may be substituted for fresh by reducing the brown sugar to ¼ cup and replacing the water with syrup.
A side dish combining fresh corn, bacon and green pepper. This is not a low fat, low calorie dish but it sure is good. It can be made ahead and refrigerated until you are ready to ‘fry’ it.
Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.
Use your food processor to cut the kneading time down to just a minute or two, and get 2 loaves of homemade bread in only about 3 hours.
Garbanzo beans and soybeans are cooked until tender in a pressure cooker, then mixed with tahini and other flavors. Stovetop cooking instructions are included as well.
Asparagus is sauteed with onion and roasted garlic, just until it’s slightly tender. Be careful not to overcook, to maintain crispness.